Step up your chef game with this rustic beef pot pie! It’s as easy as 1, 2, 3 when it comes to making your own homemade flakey shortcrust pastry, under which tender beef rump pieces swim in a rich red wine and thyme sauce, just waiting to be devoured. Accompanied by a light, fresh salad, you’ll be hoping the mouthfuls never end!
Beef Rump Pot Pie
Beef Rump Pot Pie
with homemade herbed shortcrust pastry
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butter
- Carrot
- Dried Thyme
- Free-range Beef Rump Strips
- Herbed Flour
- NOMU Roast Rub
- Onion
- Onions
- Peas
- Red Wine
- Salad Leaves
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
- Paper Towel
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot until golden, 4-5 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 1 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 100ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 20-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of Beef pot pie, side with the fresh salad, and dig in!
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot until golden, 4-5 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 2 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 200ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of Beef pot pie, side with the fresh salad, and dig in!
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot until golden, 6-7 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 3 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 300ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of Beef pot pie, side with the fresh salad, and dig in!
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot until golden, 6-7 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 4 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 400ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of Beef pot pie, side with the fresh salad, and dig in!
Frequently Asked Questions
What is the preparation time for Beef Rump Pot Pie?
The preparation time for Beef Rump Pot Pie with homemade herbed shortcrust pastry is between 25 and 40 minutes.
What is the total time required to make Beef Rump Pot Pie with homemade herbed shortcrust pastry?
The total time required to make Beef Rump Pot Pie with homemade herbed shortcrust pastry is between 45 and 60 minutes.
How many servings does Beef Rump Pot Pie provide?
4 servings
What are the main ingredients in Beef Rump Pot Pie?
Beef, Beef Stock, Butter, Carrot, Dried Thyme, Free-range Beef Rump Strips, Herbed Flour, NOMU Roast Rub, Onion, Onions, Peas, Red Wine, Salad Leaves, Tomato Paste
What is the nutritional information of Beef Rump Pot Pie?
Calories: 1523, Carbs: 170 grams, Fat: grams, Protein: 57.4 grams, Sugar: 16.1 grams, Salt: 1141 grams
How do I prepare Beef Rump Pot Pie?
PIE FILLING: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 4-5 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 2 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 200ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside. PREP THE PASTRY: Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge. POT PIE PERFECTION: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes. FRESHNESS: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning. I SPY A DELICIOUS PIE!: Serve up a hearty helping of beef pot pie, side with the fresh salad, and dig in!
What should be prepared from my kitchen to make Beef Rump Pot Pie?
Beef, Beef Stock, Butter, Carrot, Dried Thyme, Free-range Beef Rump Strips, Herbed Flour, NOMU Roast Rub, Onion, Onions, Peas, Red Wine, Salad Leaves, Tomato Paste
How many calories does Beef Rump Pot Pie have?
1523 calories
How much fat content does Beef Rump Pot Pie have?
grams
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